| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
|
Vegetables |
4 |
Servings |
INGREDIENTS
| 1 |
pt |
Tiny white onions |
|
|
Peeled & trimmed |
| 2 |
tb |
Unsalted butter |
| 1/2 |
c |
Chicken broth |
| 1/2 |
c |
Dry white wine |
| 1 |
c |
Heavy cream |
|
|
Pn of salt & white pepper |
| 1/8 |
ts |
Fresh nutmeg |
| 1 |
ts |
Minced parsley |
INSTRUCTIONS
In a large covered skillet, simmer peeled onions in butter, broth and wine
about 20 minutes until tender.
Add cream and boil, uncovered, 4-5 minutes until slightly thickened. Stir
in salt, white pepper, and nutmeg. Pour into serving dish and sprinkle with
parsley. Bobbi Carney - February 1992
Posted to MM-Recipes Digest V4 #330 by stut@liii.com (Stu) on Dec 20, 1997
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